For the baked salmon

1. Preheat oven 400F. Line a baking sheet with foil. Clean/wash your salmon fillet or individual fillets and place on the baking sheet. Set aside while you make the sauce.
2. In a small bowl, mix BBQ sauce and remaining ingredients/spices.
3. With a spoon or marinade brush, spread 2 tbsp on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon fillet.
4. Place BBQ Salmon in the oven on center rack and bake 10-12 minutes until the salmon is almost completely cooked through at the thickest part. Be sure not to overcook so check at 8 minutes first. The cooking time will vary based on the thickness of your salmon fillet(s).
5. Broil 1-2 minutes until BBQ sauce caramelized on edge of salmon.  Add pinch of salt over salmon after cooked.
6. Cut or break up salmon with fork.

For the bowl/meal prep:

1. Cook quinoa according to instructions (on stove or rice maker) with 2 cup broth or water and oil mixed in. Cook until fluffy. Set aside. You can also use leftover cooked quinoa or gluten free grain to save on time.
2. Julienne slice or spiralize your zucchini. PREP TIP –> Sprinkle with sea salt and let zoodles sit in a colander to drain extra water. Remove and press the noodles dru with a towel to remove excess water.

Next prepare Each Bowl/Meal prep:

1. Place 1/3 c Quinoa cooked (for paleo option, use cauliflower rice ) onto each plate or bowl. Place 3 ounces BBQ baked salmon on top.
2. Scoop 1 cup of zucchini noodles to go next to the salmon followed by a sprinkle of pumpkin seeds.
3. Cilantro, splash of lemon or lime wedge juice, and avocado slices to garnish. Sea salt and pepper to taste.
4. Feel free to brush extra BBQ sauce on top
5. Makes about 3-4 bowls for meal prep. *See notes for Storing Zucchini * Spiralize zucchini before or slice if making night before, add dash of lemon to zucchini to stay fresh. You will have enough Quinoa for 4-5 people. Store extra quinoa in fridge for later usage.